Scaloppine with Tomatoes & Capers

Preparation info
  • Serves


    • Difficulty


Appears in
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

I particularly love these very thin slices of meat, as they are buttery soft and just vanish in the mouth. Even though this takes a few minutes in the pan, you can make it a bit ahead of time. Leave in the pan, covered, then just warm up to serve, with a little water drizzled in to get it back to the right consistency.


  • 1 egg
  • 8 thin pieces (150 g/ oz in t


Whip the egg in a wide bowl with a little salt and add the beef slices. Turn them over to coat. Put the breadcrumbs on a plate. Remove the meat one slice at a time from the egg, shake off the excess and pat both sides lightly in the crumbs to loosely cover.

Heat the oil in a large non-stick frying pan and add the garlic and crumbed meat slices. Fry quickly, until lightly golden undernea